Moist, dense, and foolproof, this cake by Naomi Robinson, the blogger behind Bakers Royale, includes a mix of cocoa and chocolate chips for fudgy flavor. You can vary the intensity by adjusting the amount of chocolate chips, but don't pass up the silky caramel sauce.
1 tablespoon softened salted butter
1/2 cup plus 2 tbsp. Dutch-process unsweetened cocoa powder, such as Valrhona*
1/4 to 3/4 cup dark chocolate chips
2 1/3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup each granulated sugar and packed light brown sugar
Preheat oven to 350°. Generously brush a 10-cup nonstick Bundt pan with butter, then dust with 2 tbsp. cocoa powder; tip out excess.
In a heatproof bowl, combine chocolate chips and the remaining 1/2 cup cocoa powder. Pour 1/4 cup boiling water on top and stir until smooth. Set aside. In a second bowl, sift together flour, baking soda, baking powder, and salt; set aside.
In a large bowl with a mixer on medium speed, beat granulated and brown sugars with mayonnaise until well combined, about 1 minute. Add eggs and egg yolk one at a time, beating just until incorporated. Beat in vanilla.
With mixer on low speed, add flour mixture in three additions, alternating with chocolate mixture and beating just until blended; scrape bowl as needed.
Pour batter into prepared pan. Bake cake until a toothpick inserted into center comes out clean, 40 to 50 minutes. Let cool on a rack 15 minutes, then loosen from pan with a small spatula and turn out onto rack to cool completely.
Set cake on a platter, sift powdered sugar on top, and serve with caramel sauce.
*Find at surlatable.com.
Make ahead: Through step 4, up to 1 day, wrapped airtight.
Note: Nutritional analysis is per serving of cake only.
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